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RUM CAKE
Welcome to Jamaican Food / Rum Cake. Learn how to bake Jamaican food Rum Cake. Right here we have the most popular Jamaican food, recipes to guide you online to your kitchen. It's Food from Jamaica, Shows. Jamaican Dinners Video Network; Cuisine, Rum Cake, baking.

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Method:

  1. Cut two grease papers to size baking pan, which is 8.5 or 9 inches round pan.

  2. Do not grease the baking pan. Put aside.

  3. Soak the raisins into water for 1 hour or more. You want the raisins to be very soft.

  4. Sift the flour with the baking powder, nutmeg, and salt.

  5. Now, separate egg white from the yolk.

  6. Next, beat the egg yolk with 2/3 of the 1 cup of sugar.

  7. Add the sugar bit by bit. Mix until the colour becomes and looks soft, yellow, and thick. Use your mixer to beat for 3 minutes.

  8. Add the vanilla, 2 tablespoons of white overproof rum, and the zest of an orange only. Add the soaked raisins, the crushed roasted nuts, and beat for a minute on high speed. Put aside.

  9. Next, beat the egg whites with the cream of tartar to foam. While you mix, add the cream of tartar bit by bit.

  10. Add the 1/3 sugar bit by bit while it mix.

  11. Beat until the mixture forms a morengai. When you are finish, mixing it should be thick and foamed with a peak, when you lifting.

  12. Next, add the sifted flour, bit by bit to egg white mixture. Use your plastic spatula to fold the mixture in.
    Now, add the egg yolk mixture bit by bit. Fold in gentle and slowly.

  13. Add the soaked raisins, crushed nuts, and the rum last.

  14. Fold in quickly.

  15. Pour the rum cake mixture into the round baking pan.

  16. Lift and drop four times. You must do this to release the air bubbles in the cake's dough.

  17. Bake at 350 Degrees F for 35 minutes, using a 8.5 or 9 inches round baking pan.

  18. To avoid the cake from deflating, turn it upside down between two loaf-baking pans as seen on the video.

  19. After the cakes are cool, use a knife to score between the cake and baking pan around to remove the cakes.

  20. After that, base it with 1/4 cup of white rum. You can add more rum after 1 hour.

  21. Seal properly in a plastic bag or container to store.

  22. This Jamaican Rum Cake tastes best after two to three days, and beyond.

  23. The longer it stays the better this rum cake will taste.

Jamaican Dinners
Copyright © MiQuel Marvin Samuels
All rights reserved.
(Posh Entertainment Publishing)

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Jamaican Rum Cake Recipe:
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JAMAICAN RUM CAKE

Ingredients:

4 large Eggs, (separate the yolk form the white)
1 cup Cake Flour (sifted first)
1/4 teaspoon Baking Powder
1/4 teaspoon of Nutmeg (grated)
1 teaspoon of Rum Extract (Imitation)
1/4 teaspoon Sea Salt
1 cup Granulated White Sugar divided
1 teaspoon of  Vanilla extract
2 tablespoons of Rum (White Overproof)
1 teaspoon of Zest of a Orange (outer skin)
3/4 teaspoon Cream of Tartar
2 tablespoon of Peanut (roasted and crushed)
1/4 cup of Raisins (soaked)
1/4 cup to 1/2 cup of White Rum to base the cake in the end.


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JAMAICAN RUM CAKE

Ingredients:

4 large Eggs, (separate the yolk form the white)
1 cup Cake Flour (sifted first)
1/4 teaspoon Baking Powder
1/4 teaspoon of Nutmeg (grated)
1 teaspoon of Rum Extract (Imitation)
1/4 teaspoon Sea Salt
1 cup Granulated White Sugar divided
1 teaspoon of  Vanilla extract
2 tablespoons of Rum (White Overproof)
1 teaspoon of Zest of a Orange (outer skin)
3/4 teaspoon Cream of Tartar
2 tablespoon of Peanut (roasted and crushed)
1/4 cup of Raisins (soaked)
1/4 cup to 1/2 cup of White Rum to base the cake in the end.

Jamaican Rum Cake Recipe

Method:

  1. Cut two grease papers to size baking pan, which is 8.5 or 9 inches round pan.

  2. Do not grease the baking pan. Put aside.

  3. Soak the raisins into water for 1 hour or more. You want the raisins to be very soft.

  4. Sift the flour with the baking powder, nutmeg, and salt.

  5. Now, separate egg white from the yolk.

  6. Next, beat the egg yolk with 2/3 of the 1 cup of sugar.

  7. Add the sugar bit by bit. Mix until the colour becomes and looks soft, yellow, and thick. Use your mixer to beat for 3 minutes.

  8. Add the vanilla, 2 tablespoons of white overproof rum, and the zest of an orange only. Add the soaked raisins, the crushed roasted nuts, and beat for a minute on high speed. Put aside.

  9. Next, beat the egg whites with the cream of tartar to foam. While you mix, add the cream of tartar bit by bit.

  10. Add the 1/3 sugar bit by bit while it mix.

  11. Beat until the mixture forms a morengai. When you are finish, mixing it should be thick and foamed with a peak, when you lifting.

  12. Next, add the sifted flour, bit by bit to egg white mixture. Use your plastic spatula to fold the mixture in.
    Now, add the egg yolk mixture bit by bit. Fold in gentle and slowly.

  13. Add the soaked raisins, crushed nuts, and the rum last.

  14. Fold in quickly.

  15. Pour the rum cake mixture into the round baking pan.

  16. Lift and drop four times. You must do this to release the air bubbles in the cake's dough.

  17. Bake at 350 Degrees F for 35 minutes, using a 8.5 or 9 inches round baking pan.

  18. To avoid the cake from deflating, turn it upside down between two loaf-baking pans as seen on the video.

  19. After the cakes are cool, use a knife to score between the cake and baking pan around to remove the cakes.

  20. After that, base it with 1/4 cup of white rum. You can add more rum after 1 hour.

  21. Seal properly in a plastic bag or container to store.

  22. This Jamaican Rum Cake tastes best after two to three days, and beyond.

  23. The longer it stays the better this rum cake will taste.

Jamaican Dinners
Copyright © MiQuel Marvin Samuels
All rights reserved.
(Posh Entertainment Publishing)

PLEASE WRITE, RATE AND LEAVE A COMMENT BELOW.
What do the think about jamaicandinner/
Jamaican Rum Cake Recipe?


Comments on Youtube.


JAMAICAN FOOD COOKBOOK
JAMAICAN DINNERS
Buy Jamaican Dinner Cookbook


JAMAICAN FOOD COOKBOOK
JAMAICAN BREAKFASTS

Jamaican Breakfasts cookbook

 

Subscribe, Comment, Share your thoughts, on JamaicanFoodRecipes YOUTUBE-Channel.

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On the menu here are: Jamaican Cake food such as - 'Jamaican food Cornmeal porridge', 'Jamaican food banana bread', 'Jamaican food Easter bun', 'Jamaican food rum cake' and 'Jamaican food Christmas cake', and 'Jamaican food Wedding Cakes. Stewed Pepper Steak, Ackee and saltfish, callaloo, rice and peas, jerked chicken, jerk sauce, curried chicken, fricassee chicken, sweet and sour chicken, coconut fish, steamed fish, homemade fried chicken, festival dumplings, tripe and beans, Jamaican oxtail, stew peas, pepper steak, curried goat, cows feet, cow’s liver and kidney, cornmeal porridge, banana bread, easter bun, rum cake and christmas, and Jerk Sauce by - Jamaican RasMiQuel.
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